A fresh twist on the classic Raita. This recipe is so tasty, creamy and fresh - it's a great side dish to almost any meal.
Course Salad, Side Dish
Cuisine Indian
Keyword dinner, salad, Side dish, vegan, Vehetarian
Prep Time 7 minutesminutes
Cook Time 30 minutesminutes
Total Time 37 minutesminutes
Servings 4people
Ingredients
2Eggplants
1/2CucumberDiced
1tbspCoriander Seeds
1tspMustard Seeds
3clovesGarlicFinely chopped
5-7tbspPlant YoghurtSoy or your preferred kind
5-7Fresh Mint LeavesChopped
Salt to taste
Instructions
Put the eggplants in a preheated oven at 200 degrees Celsius (350 Fahrenheit) for around 20 minutes. When cooked, place the eggplants in a closed container for around 10 minutes (this makes the skin easier to peel off). While the eggplants are cooling, rinse the cucumber and chop it into 1/2 inch dices.Peel the skin off the eggplants and cut them into squares. Put the eggplants into a bowl and mix in the cucumber, coriander seeds, mustard seeds, chopped mint leaves, diced garlic and salt. Stir everything together and mix in the yoghurt.